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The Multipurpose Shaved-Vegetable Salad

The Multipurpose Shaved-Vegetable Salad

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You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool.


  • 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red and/or black radishes, golden and/or Chioggia beets)
  • 1 cup mint leaves, torn if large
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.

  • Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.

Reviews Section

Food Focus: Three for Thanksgiving

What is Thanksgiving after all, but a celebration of the harvest? Here are three celebratory side dishes that make us truly thankful for our amazing farmers at the Market.

Multipurpose Shaved-Vegetable Salad

recipe by Andy Baraghani for bon appetit


  • 12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, radishes (daikon, red and/or black), beets (golden, red and/or Chioggia beets)
  • 1 cup mint leaves, torn if large
  • 2 lemons
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt, freshly ground pepper

Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half squeeze juice into bowl. Drizzle in oil and vinegar season salad with lots of salt and pepper. Toss to coat. This recipe serves 8.

Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using. You can get away with making this foolproof salad recipe with a sharp knife, but a mandoline is the ideal tool. Be sure to use the finger guard!

Low Carb Cauliflower Stuffing

recipe by Lindsay Funston for delish


  • 4 tbsp. butter
  • 1 onion, chopped
  • 2 large carrots, peeled and chopped
  • 2 celery stalks, chopped or thinly sliced
  • 1 small head cauliflower, chopped
  • 1 c. chopped mushrooms
  • kosher salt
  • Freshly ground black pepper
  • 1/4 c. chopped fresh parsley
  • 2 tbsp. chopped fresh rosemary
  • 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
  • 1/2 c. vegetable or chicken broth
  1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
  3. Add parsley, rosemary, and sage and stir until combined. Then pour on vegetable broth and cover until totally tender and liquid is absorbed, 15 minutes. This recipe serves 6.

Baked Kale Gratin

recipe by Marian Cooper Cairns & Mary Allen Perry for Country Living


  • 1½ lb. kale (or other greens)
  • 4 slice bacon
  • 3 tbsp. butter
  • ¼ c. shallots
  • 1 small red bell pepper
  • 3 clove garlic
  • ¼ tsp. red pepper flakes (optional)
  • 3 tbsp. flour
  • 2¾ c. half-and-half
  • 1¼ c. grated Parmesan (or other cheese)
  • 1½ c. coarse fresh breadcrumbs
  • 2 tbsp. extra-virgin olive oil
  1. Heat oven to 375 degrees F. Remove tough stems from kale and chop. Steam kale in a covered large Dutch oven in 1/2 inch of water 7 to 8 minutes until wilted and tender. Remove kale and drain well.
  2. Cook bacon in Dutch oven over medium-high heat 5 to 6 minutes or until crisp remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Melt butter in drippings. Sauté shallots and next 3 ingredients 6 to 7 minutes or until tender and golden. Whisk in flour and cook, whisking constantly, 1 minute. Whisk in half-and-half. Bring to a boil reduce heat to low and simmer 3 minutes. Remove from heat and stir in 1 cup Parmesan. Fold in kale.
  3. Spoon mixture into a lightly greased 11- x 7-inch or 2-quart baking dish. Stir together breadcrumbs, olive oil, and remaining 1/4 cup cheese sprinkle over kale mixture.
  4. Bake at 375 degrees F for 40 minutes or until breadcrumbs are golden brown. Let stand 5 minutes before serving. This recipe serves 8.

Cook’s Note: You can substitute spinach, chard, collards, turnip greens, or mustard greens for the kale, but be sure to remove any tough thick stems.

Don’t forget to check our recipe archive for more great Thanksgiving dishes. And see more recipes for your holiday feast at bon apetit, delish, and Country Living.

The Multipurpose Shaved-Vegetable Salad - Recipes

For those receiving their first box. Welcome to winter LUCSA! We are so excited to provide you with local nourishment this season. We hope this newsletter helps you enjoy your box more every week, as well as all the info you can find on our Instagram . We also update the newsletter on our website so you can always check there if you ever want to refer back to previous weeks. While we hope to include as much helpful info in this newsletter as possible, this is farming and stuff goes wrong all the time! If you ever have questions or can't figure out what is in your box or how the heck to use it, shoot us an email at [email protected] , and our admin team is happy to help you.

We have started posting a recipe tutorial to our Instagram stories on Wednesday evenings so you can get some inspo on how to use the items we send you!

  • The list of items coming that week!
  • A list of recipes that we hope will help utilize all your items (even the weird ones) and get you inspired to try some new things
  • Tips on storage that can really come in handy and keep stuff from spoiling or going un-used
  • News from our farm and partner farms to better connect everyone to what goes into growing all of this amazing food
  • Profiles of some of the unique and weird fruits and vegetables that might be a bit daunting - like rutabaga or turnips or celery root or fennel
  • Profiles of some of the staff and their experiences and food backgrounds t o further connect you to all the work we do here at the Urban Canopy and see what goes into getting these boxes to you at home
  • We encourage you to return your wax box, egg cartons, pints, and rubber bands. We reuse all of these items after storing them for the CDC recommended amount of time in order to prevent COVID contamination.
  • You will receive an ETA text on the day of your delivery informing you of the estimated hour in which your box will be delivered, as well as additional contact info for your driver that day.
  • Full Share Pay-as-you-go members will be able to sign up for recurring payments, email coming this week
  • If you prefer to not have alcohol (or have any other allergies or dietary restrictions) please let us know in an email and we can update your preferences! We will always substitute with a similar item.
  • We have a very useful Member Dashboard where you can view your delivery schedule, payments, and non-produce share contents. Here are instructions on use. Please remember to clear out the form before exiting!

Why does this matter, and what importance does this bring? Not only does it repurpose food waste, but it closes the loop of a naturally occurring cyclical food system. The nutrients required to grow food on our farm will now come directly from the plants grown the year before. As we spread the finished compost over our beds next spring, we will be providing a fresh growing medium for our newest crops to germinate in to. Not only is this process less wasteful for the environment, but it also allows our farm to be more self-sufficient: a necessity for urban areas.

We have always wanted to take over composting operations at the farm, but it takes a lot of work and human power to get right. With the help and large amounts of food waste from Compost Club and the assistance of local landscaping companies, The Urban Canopy Farm is finally bringing it's compositing needs in-house. If any of our LUCSA members would like to aid us in our endeavor, all you need to do is sign up for The Urban Canopy Compost Club.

This week we are sending you local sunchokes ! Sunchokes are odd, knobby little tubers that look quite like ginger, taste a bit like potatoes, and whose blooms are easily confused with sunflowers. Well, the last part is a bit of a cop-out as far as fun facts go since they are in the same family as sunflowers both are of the Helianthus genera. However, this species of sunflower is prized for it's roots instead of it's seeds.

Sunchokes are sometimes called "sunroot" or "Jerusalem artichokes." It is thought that the “Jerusalem” part comes from a mispronunciation of the Italian word for sunflower, “Girasole”. The “artichoke” from a french explorer who believed the taste similar to artichokes, though we will let you be the judge of that.

One thing that makes sunchokes so favorable is how easy they are to grow in most parts of North America. As farmers and gardeners ourselves, that’s a huge benefit. Sunchokes are vigorous growers and often surprise with their yield, not to mention the two-in-one action of food crops that bloom so brilliantly. They generally flower in August/September and can be a source of pollen for pollinators during a time when most flowers are calling it quits. Though, before you decide to plant them yourself I would like to note that the vigor with which they produce can truly be overwhelming for some, bordering on invasive for others.

Outside of just the practicality of growing them, we love them for a flavor profile unlike anything else found in our everyday diets. As a starchy root, the sunchoke is most often compared to a potato or sometimes to jicama, but it has a sweet nuttiness that defies all other comparisons. Their flavor intrigue is boosted by their versatility in dishes as they can be served peeled or unpeeled, raw, baked, pureed, mashed, or pickled, though most often are roasted or sauteed.

Check our Instagram on Wednesday for a quick tutorial of pickling sunchokes and daikon!

  • Please keep in mind that share contents may vary due to market availability so contents may vary slightly from this list. Farming is never 100% predictable. We appreciate your flexibility.
  • Wash everything before eating
  • Remember to return your wax box, egg cartons, and rubber bands during your next delivery. We reuse all of these items!

Wed: Country Loaf Middlebrow (Logan Square, Chicago, IL)
Thur: Seeded Loaf Middlebrow (Logan Square, Chicago, IL)
Fri: Honey Wheat pHlour Bakery (Andersonville, Chicago)

Eggs: Finn's Steak and Egg Ranch (Buchanan, MI)
Storage Tip - You can freeze your eggs to make them last longer. Crack and scramble in a container, or crack whole into oiled muffin tins, and keep frozen for up to 6 months.

Wed: Crimini:
River Valley Ranch (Burlington, WI)
Thurs: Shiitake: River Valley Ranch (Burlington, WI)
Fri: Chesnut/Oyster/Lions Mane: Windy City Mushrooms (Humboldt Park, Chicago, IL)
Storage Tip - Keep out of plastic. Open up your paper bag to reduce moisture. Smoke, dehydrate or par-cook and freeze for longer storage.

Pie Pumpkins: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep undamaged squash in a cool, dark, dry place, out of the fridge, for up to 6 months.

Cranberries: Mick Klug Farm (St. Joseph, MI)
Storage Tip - Keep undamaged berries tightly sealed in the refrigerator for up to two months.

Watermelon/Daikon Radish // Cauliflower // Cabbage Urban Canopy (Englewood, Chicago, IL)
Storage Tip - (radishes) Remove greens from the root for the root to last in the crisper or a plastic bag in the fridge. Greens should be used within 2 days. (cauliflower) Keep in an open or perforated plastic bag in the crisper for up to a week.

Sweet Potatoes:
Storage Tip - Keep cool, dry and out of direct light, on your counter, in a cupboard or in a perforated paper bag , for up to 6 months.

Sunchokes: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep in a cool, dry, dark area for up to a week, or sealed in a bag with towels or paper towels to absorb moisture for up to three weeks.

Storage Tips - C an be stored in the crisper or in a plastic bag for a few weeks.

Greens: Urban Canopy (Englewood, Chicago, IL), Smooth & Social Roots (Chicago, IL), Growing Solutions Farm UAS (Illinois Medical District, Chicago, IL)
Wednesday: Kale
Thursday: Arugula // Salad Mix
Friday: Arugula // Salad Mix

Storage Tip - Remove from compostable green bag. Make sure greens are good and dry. You can wrap the greens in a paper or cloth towel to cut down on extra moisture. Then store in a plastic bag in the fridge for up to a week.

SUBS (people who are opting out of the beverage, eggs, bread or mushrooms or having a conflicting allergy will receive one of the following for each opt-out)

Potatoes: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Keep cool, dry and out of direct light, on your counter, in a cupboard or in a perforated paper bag , for up to 6 months.

Leeks: Nichols Farm and Orchard (Marengo, IL)
Storage Tip - Gently wrap and keep in your crisper for up to a month. Keep the dark greens in your freezer for stock!

Fresh Ginger: Gary Comer Youth Farms (Grand Crossing, Chicago, IL)
Storage Tip - Keep dry in a closed plastic bag in the crisper for up to three weeks.

Thanks for choosing to support the local food cycle!

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